From Kitchen Experiments to Culinary Revolution
What started as weekend cooking sessions with friends has grown into something I never expected. Back in 2019, I was just trying to figure out how to make vegetables taste as satisfying as the meat dishes I grew up with.
How We Got Here
Every great kitchen story has those moments where everything clicks. Ours happened gradually, then all at once. Here's how a simple curiosity about plant-based cooking became something much bigger.
The Accidental Beginning
Started documenting my attempts to recreate traditional Indian flavors using only vegetables. My grandmother's recipes needed some serious translation work, and I was terrible at it initially.
Friends Became Students
Word spread through our local community. People wanted to learn the techniques I'd discovered for building deep, complex flavors without meat. Started teaching small groups in my home kitchen.
Going Digital
Launched GladeRippleMarket as a proper educational platform. Realized people everywhere were asking the same questions about plant-based cooking that my neighbors had been asking.
Building Community
Connected with other cooking instructors who shared our passion for creative vegetarian cuisine. Started developing structured courses that actually work for busy people.
What's Next
Expanding our course offerings and working with local farms to create ingredient-focused learning experiences. The goal remains simple: help people discover how exciting vegetarian cooking can be.
What Drives Us
These aren't corporate values we put on a wall. They're the principles that emerged naturally as we figured out how to teach cooking in a way that actually sticks with people.
Real Kitchen Wisdom
We teach techniques that work in actual home kitchens, not Instagram-perfect studios. If it doesn't work with whatever pots you already own, we don't teach it.
Honest About Failures
Every recipe we share has been disasters multiple times first. We talk about what goes wrong and why, because that's usually more helpful than what goes right.
Accessible Excellence
Great food shouldn't require expensive ingredients or fancy equipment. The best dishes often come from understanding how to work with simple, fresh vegetables.
Cultural Respect
When we adapt traditional recipes for vegetarian cooking, we do it thoughtfully. The goal is honoring the original flavors, not just swapping ingredients randomly.
The People Behind the Recipes
We're not celebrity chefs or cookbook authors. Just people who love cooking and figured out how to teach it effectively. Our backgrounds are in education and food science, which turns out to be a useful combination.
Tejasvi Sharma
Lead Instructor & Recipe Developer
Spent fifteen years teaching high school chemistry before discovering that cooking is just delicious applied science. Specializes in breaking down complex flavor combinations into teachable steps that actually make sense.
Nandita Khurana
Curriculum Specialist
Background in instructional design and a deep knowledge of regional Indian vegetarian traditions. She's the one who figures out how to turn our chaotic cooking experiments into structured learning experiences.
We believe the best cooking education happens when you understand not just what to do, but why it works. That's why our courses focus as much on technique and food science as they do on specific recipes.
Making Vegetarian Cooking Less Mysterious
Too many people think vegetarian food means giving up flavor or satisfaction. We're here to prove that's completely wrong. When you understand how to build layers of taste using vegetables, spices, and proper technique, you end up with dishes that are genuinely exciting to eat.
Our approach focuses on understanding ingredients rather than just following recipes. Once you know why certain flavor combinations work, you can adapt any dish to your preferences and whatever vegetables are actually available in your area.
Students Enrolled
Course Completion
